Vegetarian Rice Recipe

Prepare vegetables

Peel and finely dice the onions. Peel and dice the carrots into approximately 1/2-inch pieces. Core and dice the red bell peppers. Mince the garlic. Measure out frozen peas and set aside to thaw slightly.

Measure and warm the vegetable broth: bring the 9 cups of vegetable broth to a low simmer in a saucepan and keep warm over low heat; this prevents the rice from cooling when the hot liquid is added.

Sauté aromatics and vegetables

In a very large, heavy-bottomed pot or steam pan suitable for a group package (use a 12–16 quart stockpot), heat the 1 cup olive oil over medium heat until shimmering. Add the diced onions and a pinch of salt; sauté 6–8 minutes until soft and translucent. Add the diced carrots and red bell pepper; cook 6–8 more minutes until carrots begin to soften. Stir in the minced garlic, ground cumin and smoked paprika and cook 1 minute until fragrant.

Toast rice briefly

Add the 6 cups of long-grain white rice to the pot with the vegetables. Stir continually for 2–3 minutes so the rice gets coated in oil and becomes slightly toasted. This step improves texture and prevents clumping.

Simmer rice

Remove the pot from high heat momentarily. Pour in the 9 cups of warm vegetable broth, add 2 bay leaves, 2 tsp salt and 2 tsp black pepper. Stir once to combine, scrape any bits from the bottom, then bring the liquid to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly with a lid, and simmer undisturbed for 15–18 minutes, or until rice is tender and liquid is absorbed.

Finish with peas and rest

When the rice is cooked, remove from heat and immediately stir in the 3 cups of frozen peas (the residual heat will thaw them). Recover the pot and let the rice rest, covered, for 8–10 minutes to steam and finish cooking.

Fluff and season: Remove bay leaves. Using a wide spatula or fork, gently fluff the rice to separate grains. Stir in chopped cilantro (1 cup), 4 tbsp lemon juice (if using) and adjust seasoning to taste with additional salt and pepper if needed.

Add optional extras: If using toasted slivered almonds (2 cups) or 1 cup raisins/dried cranberries, fold them in now for texture and a touch of sweetness.

Serve warm in pans or buffet chafing dishes: this recipe yields a large group portion suitable for office packages. Keep covered and hold at safe serving temperature (above 60°C / 140°F) if not serving immediately.